One Pan Honey-Mustard Chicken with Asparagus & Cherry Tomatoes

I am obsessed with these One Pan Dinners – as easy as throwing a protein and some veggies on a baking tray, adding a tasty marinade and popping in the oven to cook! This Honey-Mustard Chicken is one of my favourites, it tastes absolutely divine! You must make for dinner this week!!

 

One Pan Honey-Mustard Chicken with Asparagus & Cherry Tomatoes

Serves: 2

Ingredients

  • 2 organic chicken breasts
  • 1 bunch asparagus
  • 1 punnet cherry tomatoes
  • 10-12 Brussels sprouts
  • 1 tbsp cold-pressed olive oil
  • 1 tsp sea salt

For the marinade

  • 1/4 cup cold-pressed olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 clove garlic
  • 2 tbsp parsley, chopped

Method

  1. Preheat the oven to 180°C.
  2. Cut the Brussels sprouts and cherry tomatoes in half and arrange on a lined baking tray. Chop the ends off asparagus and arrange on the same baking tray. Drizzle with 1 tbsp olive oil and season with sea salt.
  3. To make the marinade, add all of the ingredients in a small bowl and whisk until combined.
  4. Add two chicken breasts to the centre of the tray and spoon over the marinade.
  5. Place tray in oven and bake for 30-35 minutes, until the chicken breast is cooked and vegetables are golden.

 

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